The story
A few kilometres from the centre of Viana do Castelo, off the A28 motorway, Camelo occupies a traditional house with a veranda, wrought-iron details and a staircase wrapped in climbing plants. The space feels rooted in the Minho region – unfussy, welcoming, and built around the table.
The menu is a direct expression of Portuguese cuisine from the Minho province. Founder António Camelo built the restaurant around dishes that rely on technique and local ingredients rather than flourish. Standouts include the “caralhas” – a scrambled preparation of veal offal cooked in red wine from Perre – alongside bacalhoadas, rojões, and the region’s signature arroz de sarrabulho. Cabritinho mamão from Serra D’Arga and vitela barrosã also feature regularly.
The kitchen works with a short list of daily specials, many available by pre-order: arroz de lavagante, lampreia assada, arroz de galo pé descalço, and a traditional cozido à portuguesa. The regular menu covers grilled fish (robalo, linguado, cherne), bacalhau à Camelo (fried in olive oil), and arroz de tamboril with prawns and clams. Even the starters – chouriço de carne, chouriça de sarrabulho, alheira – are made in-house.
Camelo’s consistency and value earned it a Michelin Bib Gourmand, awarded in 2026 for good quality, good value cooking. The accolade fits a restaurant that treats Portuguese cuisine with respect, letting the ingredients speak without pretension. Whether you come for a Sunday lunch of cabritinho or a weekday takeaway from their weekend menu, the cooking stays true to the Minho tradition.
Recognition
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